Edible, medicinal wild mushrooms: A study in Estado de México

Sánchez-García, D.; Burrola-Aguilar, Cristina; Zepeda-Gómez, Carmen; Estrada-Zúñiga, María Elena

doi:10.32854/agrop.v13i10.1746

Cited by 1 publication

(1 citation statement)

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“…They accumulate non-assimilable glucans and terpenoids with proven antiviral, hypocholesterolemic, antibacterial, and immune-modulating activities [2]. It has been proposed that 371 species of wild mushrooms are consumed in Mexico [3,4]. This number emerges from records obtained in the provinces of Puebla, Oaxaca, and Mexico state.…”

Section: Introductionmentioning

confidence: 99%

Insights into the Chemistry and Functional Properties of Edible Mushrooms Cropped in the Northeastern Highlands of Puebla, Mexico

Pacheco-Hernández,

Lozoya-Gloria,

Mosso-González

et al. 2024

Applied Sciences

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Herein, we present an integrative investigation of the nutritional and nutraceutical potential of Lactarius indigo, Clitocybe nuda, Clitocybe subclavipes, Russula delica, Russula brevipes, Clitocybe squamulosa, and Amanita jacksonii, which are edible mushrooms consumed in the northeastern highlands of Puebla, Mexico. The content of protein oscillated from 4.8 to 10.9 g 100 g−1 fresh weight (FW) whereas that of fiber ranged from 8.8 to 19.7 g 100 g−1 FW. The edible species presented low amounts of fat (1.5–3.4 g 100 g−1 FW) and reducing sugars (0.8–2.9 g 100 g−1 FW), whereas the content of vitamin C oscillated from 6.5 to 84.8 mg 100 g−1 dry weight (DW). In addition, four vitamins of B complex (thiamine, riboflavin, vitamin B6, and folate) were determined in different concentrations. A high abundance of potassium (92.3–294.3 mg 100 g−1 DW), calcium (139.1–446.9 mg 100 g−1 DW), and magnesium (81.3–339.1 mg 100 g−1 DW) was determined in most of the edible mushrooms, as well as detectable levels of p-hydroxybenzoic acid (2.2–48.7 mg 100 g−1 DW), protocatechuic acid (0.5–50.8 mg 100 g−1 DW), oleic acid (14.2–98.3 mg 100 g−1 DW), linoleic acid (748–1549.6 mg 100 g−1 DW), and linolenic acid (from 9.1 to 83.6 mg 100 g−1 DW). The total phenol content and antioxidant capacity significantly (p < 0.05) varied among the studied species, and their capacity to inhibit enzymes involved in glucose, lipid, and polyamine metabolism. Nevertheless, the hydroalcoholic extracts from A. jacksonii and L. indigo efficiently inhibited alpha-glucosidase and ornithine decarboxylase (IC50 < 50 µg mL−1), respectively. The evaluation of the same extracts on microorganisms associated with the gastrointestinal tract showed negligible toxicity on probiotics (MIC > 500 µg mL−1) and moderate toxicity against pathogenic bacteria (MIC < 400 µg mL−1). Based on the studied parameters, principal component analysis and orthogonal partial least squares discriminant analysis clustered these edible mushrooms into two main groups with similar biological or chemical properties.

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Section: Introductionmentioning

confidence: 99%